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How to Make Your Own Chicken Broth

Healing Chicken Broth for the Soul

The idea of eating chicken soup when you are sick is not just an “old wives’ tale”; it is actually a traditional medicine in many cultures. When chicken broth is made from scratch, it contains an abundance of nutrition in an easy to digest format. By simmering the chicken over a long period of time, you are getting minerals from the bones and amino acids (the building blocks of proteins). This makes it a highly digestible food, thus making it ideal for sick people. In this blog post, I’ll give you a recipe for making your own chicken broth.

Stephanie’s Tips:

It is best to start with the cleanest meat possible, free of anti-biotics and hormones.

I usually start with a whole chicken, but you can also use a quarter or a half-chicken for smaller yields.

Cook a large batch, and freeze it into portions in freezer bags and use it as a base for all of your favorite soups.

Place in a large stock pot and fill with water until ¾ of chicken is covered.

Add spices and vegetables.

Bring to a boil and skim off any froth that comes to the top.

Turn heat to minimum and simmer for 4-24 hours. Stir mixture occasionally so that chicken eventually falls apart.

Pour liquid through a strainer remove the meat and vegetables and put the broth aside. Make sure to remove all bones. You can add some of the meat back in if desired.

Let the broth cool off and remove fat that congeals on top.

You will be left with a clear liquid that can be used immediately or store in freezer bags, Tupperware or ice cube trays. This broth is a flavorful base that you can use for all your soups, curries and stews.

This is a great recipe to make on a Sunday afternoon when you are going to be home all day. The longer it simmers the more rich and flavourful it will be.

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What is your favorite way to make homemade broth? I’d love to hear from you. And here on this blog, you’ll get commentluv. This is an opportunity for you to leave a link back to your own blog!

4 thoughts on “How to Make Your Own Chicken Broth”

I always remove the meat first, after I’ve roasted the chicken, and I really prefer the pastured chickens we raise at home. The broth will be a golden brown from them instead of a greyish brown, with lots more flavor, it doesn’t even need seasoning! There is also nearly no fat to skim off as they are so lean.

Just barely cover the bones with water, bring to a boil along with one diced carrot and onion, and then simmer as long as I can before straining and freezing in yogurt size containers.

Those are some great tips Liza! That’s a good point that you can make broth from cooked chicken bones too. Plus it’s a great way to stretch your grocery budget by saving your roasted chicken or turkey bones for a delicious broth. Thanks for sharing.
Stephanie